On Sunday March 20, 2016 the beautiful and historic Majestic Downtown was a stunning backdrop for the finest in kosher foods and wines from both Israeli and local chefs and wineries. More than 20 chefs and as many wineries introduced Los Angeles to Israeli cuisine in a manner well-suited to the elegant surroundings.
The Majestic takes you back to an earlier, more sophisticated era; its chandeliers draped in a waterfall of crystals, framed by extravagant marble columns. Soaring ceilings and archways provide a vantage point for observing the proceedings or to plan your journey through the myriad of kiosks both upstairs and down. A glass of wine here, a delicious bite there. And all for the benefit of a charity which has made significant progress in alleviating the effects of poverty in Israel.
Meir Panim: Help for the Impoverished
Meir Panim has created an extensive network of restaurant-like soup kitchens, meals on wheels, hot lunches for school children and prepaid food cards for Israel’s needy regardless of religion or ethnicity. But that’s just the tip of the iceberg. They are committed to helping their people rise from poverty by establishing after school youth clubs providing both nutrition and academic resources. They also collect and distribute donations of clothing, food and household items. And it doesn’t end there. Vocational training and employment services are also part of Meir Panim’s charter.
A Sampling of the Samplings
In kiosks arranged on both levels of the ballroom, chefs assembled and sometimes even cooked a wide array of unique dishes. Guests conversing in both English and Hebrew created not only a taste but a feel of the Mediterranean.
We’ve attended a number of food and wine events in the last few months, but the chefs at Taste of Israel raised the bar to a level not seen at previous events, and one which I believe would be difficult to match. Both the variety and the quantity of food presented were incomparable. Not only was it impossible to sample everything, but to describe it all would take far too long. I’ll share just a few of the talented chefs and the dishes they shared. Fortunately, you will only have to travel to Israel to sample the offerings of a few. Many of my favorites are local to Los Angeles.
My personal favorite of the evening was a dish created by Chefs Erez Levy and Richard Lauter from Savore Catering in Los Angeles. Their salmon pastrami served over beet sauerkraut with vinaigrette and topped with a pumpernickel-rye crouton was a beautiful melding of flavors. Even before a bite of this incredible combination reached the mouth, it was an artistic treat for the eyes.
Mama’s Flavors’ Chefs Carmit and Limor are true masters of the art of tempting the palate by engaging the eyes. The five dishes they offered were beautifully displayed in a variety of clear dessert cups and plates, allowing the colors and shapes of the food to shine. They offered a slightly spicy pita with egg, hummus and eggplant as well as a milder tabouli with cauliflower, quinoa and parsley in lemon sauce. The creamy baba ghanoush-filled laffa bread was so perfectly spiced that my normal aversion to eggplant was silenced. Their elegant display was rounded out by a sweet eggplant paste on pumpernickel-rye and a salad consisting of cherry tomatoes in a mushroom-basil sauce.
Master Chef, Tzahi Bukshester, Owner of the Black Bar ‘n Burger restaurant chain and one of the featured Israeli chefs strayed from his restaurant’s signature fare by offering two unique dishes: hummus with white beans and a slightly spicy sauce, and beef with lentils and pistachios.
Darna Mediterranean Cuisine offered four dishes: Hummus and Tahini, Beef and Bean Stew, Harira (A Moroccan soup) and my personal favorite, Stuffed Grape Leaves. They were light with a citrusy flavor and lacked the oiliness commonly found in this dish.
Master Chef Shaul Ben Hadaret, also a featured Israeli chef and owner of the Blue Rooster had perhaps the most active and entertaining kiosk of the evening. Assistants served two Israeli salads; one consisting of beets with almonds and parsley and the other, parsley, basil and mint. Meanwhile, Chef Shaul prepared and served individual plates. The other side of the kiosk drew quite a crowd to watch preparation of a dish called “Bureek”. Cigar dough is filled with seasoned spinach. Then a raw egg is cracked over the spinach and the cigar dough is twisted shut before being dropped in hot oil. The dish is served on a bed of spicy hummus which contrasts beautifully with the mildness of the egg and spinach.
Chef Malcolm Mitchell from The Blue Olive showcased his organic olive oils by offering an arugula salad with garlic and roasted red peppers dressed with Peruvian lime olive oil. His fruited oils, in particular have a very distinct but not overpowering fruit flavor.
Chef David Slatkin of David’s Events’ Korean marinated short rib mini tacos with parsley-radish salad were beyond a doubt the best thing I’ve ever tasted in a taco shell. The meat was slightly spicy with a mild teriyaki flavor. The delicate salad was the perfect accompaniment.
Yet another of my favorite dishes was a Jerusalem Mix. This dish contained chicken with mushrooms and parsley in a tahini sauce and was served in a mini pita. To say it was incredible is to do it an injustice. Chef Ofir Arbel of the Hummus Bar and Grill offers this dish at his Tarzana restaurant and if you ask me, it would be worth the trip.
Chef Vered Izaac of Daniel Cuisine was kind enough to give me a few minutes of her time. In between tastes of her Jachnoon (a pastry eaten on Saturday morning after cooking all night), lentil salad with jicama, cucumber, mango, mint and cilantro, and crispy rice I spoke to her about challenges she faces as a female chef in a field which is still male dominated, and where women are not always treated well. Chef Vered credits her wonderful, devoted husband and children with supporting and encouraging her to overcome the challenges she faces. She says two things continue to challenge her; people who don’t appreciate the hard work that goes into developing and creating her dishes, and creating a menu where everything goes together well.
A Little Food, A Little Wine, and A Little Entertainment
While chefs and wineries did their best to keep up with a crowd which threatened to overflow the hall, Chef Penny Davidi of Food Network fame gathered four people to compete in a challenge to make the best platter. It seemed that the fun and camaraderie were more important, overall, than the actual dishes created. There was certainly a lot of good-natured teasing going on as she gathered contestants.
Who Masterminded and Executed This Highly Successful Event?
The story would not be complete without giving credit to the two women who made this phenomenal event a reality and ensured that this first-ever event ran on well-oiled wheels. Orly Tal and Sigal Mevorach are no strangers to fundraisers or to Food and Wine events. The packed rooms and the line of people waiting at the door to buy tickets during the event are a tribute to their organizational skills and dedication. In only a year, they conceived, planned and organized the entire event with the help of a dedicated team of volunteers. My only question for them would be, will you do it again next year?
